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Zucchini Casserole

“I got this recipe from my mother. This was one of my favorites.” – Martha Jones, Statham

INGREDIENTS:

4 cups thinly sliced zucchini

1/4 cup chopped onion

1 can of cream of chicken soup (10.5 oz.)

1 cup sour cream

1 package of Stove Top stuffing (variety of your choice)

1/2 cup butter or margarine

DIRECTIONS

Boil zucchini in lightly salted water for 5 minutes or less. Drain water. In a large bowl, mix the chopped onions, cream of chicken soup and sour cream together. Fold in boiled zucchini.

In a separate bowl, combine Stove Top stuffing and melted butter. Stir stuffing until butter is evenly distributed.

In a 9x13 casserole dish, pour enough stuffing on the bottom of the dish to evenly cover. Then, pour the zucchini mixture in the casserole dish. Add the remainder of the Stove Top stuffing on top. Bake at 350 degrees for 40-45 minutes.